Moist Choco-Berry Cake

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Ingredients

Serves 6

• 7 oz (200 g) dark chocolate (min. 70% cocoa)
  
• 8 oz (250 g) finely granulated (caster) sugar
  
• 3 level tbsp icing sugar
  
• 1 tbsp sifted flour
  
• 7 oz (200 g) sweet butter
  
• 5 eggs
  
• 3.5 oz (100 g) blackberries
  
• 3.5 oz (100 g) strawberries
  
• 3 oz (75 g) blueberries
  
• 3 oz (75 g) raspberries

Utensils

• 6 individual pans (for rum cake)

Preparation

Preparation

• Wash berries, then stem strawberries and cut into pieces
  
• Place all fruit in a large bowl and add icing sugar Mix well and refrigerate
  Melt butter and chocolate in a small saucepan over very low heat Stir continuously
  
• Separate egg yolks from whites into two bowls
  
• Preheat oven to 350°F (180°C)
  
• Beat egg yolks with caster sugar and flour until white A little at a time, beat in melted butter and chocolate
  
• Beat mixture until homogenous
  
• Beat egg whites until they form peaks and fold into chocolate mixture
  
• Lightly butter pans and add batter
  
• Bake in hot oven for 18 – 20 minutes

Presentation

• Wait 15 minutes before unmolding cakes once they’re baked
  
• Place on dessert plates and garnish with berries

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